Thrilled to be part of All About Vegan Food and today I’m sharing a tried and trusted family recipe that I hope you’ll love too.
Ah the glories of homemade soup. Cheap, filling, easy to prepare and a great way of getting extra veggies into kids! I am a huge fan of having soup for lunch and most weekdays you can guarantee that’s what will be bubbling away on the stove.
I love trying new recipes or experimenting with ingredients but when things are rushed, I have a couple of no-fail recipes that I can make without concentrating (usually while a 3 year old clings to my leg). This mushroom soup is one of my go-to recipes that I’ve been making for years and everybody adores. Rich,creamy and ready in under 20 minutes, it’s perfect for those days that you can’t seem to catch your breath.
This time I served the soup in hollowed out walnut cob loaf but mostly we tend to eat it with some fresh sourdough. You can use white mushrooms for a lighter flavour but I prefer the chestnut or forestiere mushrooms for a deeper , richer flavour and colour. I really do recommend homemade almond milk as it’s slightly thicker and creamier but if you don’t have any, an extra 100 ml of cashew or soy cream stirred through just before blending will thicken it up. Feel free to play about with the quantities each time you make it until it’s the consistency you prefer, this suits us perfectly as a medium thick soup but of course others may prefer it slightly differently. That’s the beauty of soup recipes like this, easy to customise and make your own version. Enjoy!
Creamy Mushroom Soup
1 tbsp vegetable oil (or 2 tbsp water if avoiding oil)
2 large onions, finely chopped
300g chestnut mushrooms, sliced
30g plain flour
650 ml vegetable stock
300 ml fresh almond milk (homemade is best as it’s thicker and creamier)
3 1/2 tbsp chopped parsley
100 ml cashew/soy cream (for thickening and to serve)
Either gently heat the oil or add the water to a saucepan.
Add the onion and gently soften for 5 minutes.
Stir in the mushrooms and the flour, mix until evenly coated. Slowly stir in the stock , then the almond milk. Boil and stir then cover and simmer for about 15 minutes.
Take off the heat and add the chopped parsley and nearly all the cream if using. Use an immersion (stick) blender and process until smooth. Serve with a swirl of cashew or soy cream, croutons and some extra parsley or cress.
Relax and enjoy your warm comforting bowl of hearty soup.